Cool coffee granitas

Second helpings of coffee granitas are usually required.

Eliza Osborne

Cool coffee granitas

As I write, it is about a thousand degrees. And said to be staying there as we slog through this existential climate change, which I believe used to be known as summer. I was going to write about new and exciting developments in the pizza world, but probably no one south of the Nordkapp is going to turn on an oven much before October if this keeps up. So pizza will have to wait for who knows when, and, instead, I’ll offer something that’s really cold, really easy, and really good. You’ll love it, I promise.

Hang on a minute, I have to go open the refrigerator door and lie down on the floor in front of it for a while first. Be right back . . .

Okay that’s better.

I first had this, coffee granita, in Sicily a few years ago. Granita is, basically, flavored ice chips, and there are many variations. In Sicily, where the temperatures in summer are so high that they can’t be measured by instruments invented by humans, this is often breakfast. Topped with some whipped cream, it can make what lies ahead as the sun ascends seem more bearable. I remember sitting in a plaza having some for the first time and thinking Wow!!! This stuff is Great!!! Or I would have thought that if it hadn’t been too hot for so many exclamation points. I wish I were there again now, though. It’s probably cooler.


Coffee Granita

Italy is a place where coffee plays a serious cultural role, so it’s possible that they start with freshly brewed espresso. We’re not doing that: substituting instant espresso will simplify the workload here and, time in the freezer aside, you can put this together very quickly and easily. The reward far outweighs the effort. Make sure you offer blessings to the ground walked on by whoever invented it.

Serves six or so, keeping in mind that second helpings are usually required and appreciated.

Fill a quart measure with boiling water.

Add eight heaping teaspoons of instant expresso, available in supermarkets - Medaglia d’Oro and Ferrara are two brands. I have both and usually use four teaspoons of each, but no matter. I use a measuring teaspoon and dip it into the jar. Heaping, as I said.

Add slightly more (a tablespoon more) than 3/4 c. of sugar. Stir to dissolve.

Add both the coffee and the sugar to the water. It defies reason, but putting them into your quart measure first results in a smaller amount of liquid than doing it the way I said. If you want to know why, you’ll have to call your high school chemistry teacher, I haven’t the faintest.

Let the mixture sit on the counter for a while, at least 20 minutes. Or longer. Or put it in the refrigerator for a bit. You can go lie down somewhere while you wait for it to cool down some.

When it has, add:

2 tsp. vanilla

4 tsp. Kahlua

If the mix is too hot the alcohol will evaporate, and I think the alcohol is what keeps the granita in a large grained, slushy state, even when frozen. I haven’t checked this out with my old chemistry teacher either, but that’s my theory and I’m sticking to it.

You can put this into the refrigerator for a few hours to cool it further, which will make freezing it quicker, or proceed immediately to freezing.

Pour the mixture into a flat stainless steel pan with high sides, a roasting pan, for example. Do not use a non-stick pan, it will be ruined. Clear a flat spot in your freezer and put in the pan. After an hour, and every half hour after that, scrape down the mixture with a large fork, putting the pan back into the freezer after each scrape. it will take a few hours to freeze it all, and it will look like large flakes. It stays in a servable state for a good while, so it can be made a day ahead. It’s still good after that, too, if there’s any left.

Watch out when you remove the pan for the first few scrapes, it’s easy to spill. I knew from the beginning that this would be a permanent part of my life, so I bought NordicWare covered metal pans from Amazon for this. Up to you, but, again, be careful of spills in the beginning.

Serve with sweetened whipped cream. The granita is sweet enough, so I use very little sugar in the cream. It’s a good idea to use chilled bowls for serving, it melts fast. Fabulous for dessert on a hot evening. If you decide to have this for breakfast, and why not, tell your mother I said it’s okay to have a little whipped cream at the beginning of the day. Life is better that way, sometimes.

Pamela Osborne lives in Salisbury.

Latest News

Donald Terance Martin

NORTH CANAAN — Dr.f Donald Terance “Doc” Martin, 86, of North Canaan, passed away on Wednesday, Dec. 18, 2024, at his home in North Canaan, which was his last wish. Dr. Martin was a dentist in Canaan, retiring in 2014. He served the community and their needs whether they could pay or not, and at all hours of the day and night. They do not make men like Don “Doc” Martin anymore.

Born on Aug. 27, 1938 in Walla Walla, Washington, he was the youngest of George T. and Anna Mae (McGrath) Martin’s eight children. Don proudly served in the US Navy with the Seabees during the Vietnam War. He adopted the Seabee’s “Can Do” attitude that served him for the rest of his life. Don married Lynne Horner in 1964.

Keep ReadingShow less
Paul Winter to celebrate the winter solstice at Saint James Place

The Paul Winter Consort will perform at St. James Cathedral in Great Barrington, Massachusetts, Saturday, Dec. 21.

Photo by Matthew Muise

Seven-time Grammy winning saxophonist Paul Winter, with the Paul Winter Consort, will return to celebrate the Winter Solstice on Saturday, Dec. 21, with sold out shows at 3 p.m. and 7 p.m. at Saint James Place, 352 Main St., Great Barrington, Massachusetts.

A uniquely intimate solstice celebration, in contrast to the large-scale productions done for many years in the Cathedral of Saint John the Divine in New York, it promises to deliver everything audiences have come to love and expect.

Keep ReadingShow less
Developers withdraw application to expand Wake Robin Inn

Wake Robin Inn is located on Sharon Road in Lakeville.

Photo by John Coston

LAKEVILLE — Aradev LLC has withdrawn its application to the Planning and Zoning Commission for a special permit to redevelop the Wake Robin Inn.

In a letter submitted to P&Z Chair Michael Klemens on the afternoon of Tuesday, Dec. 17, law outfit Mackey, Butts & Whalen LLP announced its client’s withdrawal.

Keep ReadingShow less
North Canaan antique mall fills resale niche

The 403 Group is located at 403 Ashley Falls Road, where the old This N’ That for Habitat used to be.

Photo by Robin Roraback

NORTH CANAAN — The 403 Group Antique Market is “A hidden secret, a little off the beaten path, but worth the drive,” said Carey Field, who has a booth called “Wild Turkey” there.

“It’s a really fun group of dealers,” Field said. “A really eclectic group of antiques and the prices are reasonable.”

Keep ReadingShow less